Specific eatable taste modifiers

A composition comprising an eatable having at least one taste selected from bitter and metallic, and at least one tastand in a substantially tasteless amount of about 0.0000001 to about 300% by weight, based on the weight of the eatable, which amount is sufficient to reduce said at least one bitter and metallic taste, said tastand being selected from the group consisting of compounds which are substantially tasteless in the amount used and have the structure:

• ##STR97## wherein R.sup.1 is selected from the group consisting of H, trifluoroacetyl;
• and substituted or unsubstituted alkyl, dialkyl, aralkyl, aryl, diaryl, acyl, cycloalkyl, benzoyl, alkyloxycarbonyl, aryloxycarbonyl, alkylaminocarbonyl, arylaminocarbonyl, amidines, alkylamidines, arylamidines, a monosaccharide, a disaccharide, a trisaccharide, an oligosaccharide, phosphorylated saccharides, arylacyl, alkylene, heterocyclic and polycyclic;
• and R.sup.2 and R.sup.3 are independently selected from the group consisting of H, trifluoromethyl, halogen, cyano;
• and substituted or unsubstituted alkyl, alkylene, branched alkyl, branched alkylene, aryl, aralkyl, cycloalkyl, acyl, benzoyl, alkoxy, aryloxy, heterocyclic, polycyclic;
• where C.dbd.C bonds exist the level of saturation may be increased by removing one hydrogen atom from each carbon atom participating in the C.dbd.C bond or decreased by substituting a hydrogen atom on each carbon atom participating in the C.dbd.C bond, and where C--C bonds exist the level of unsaturation may be increased by removing one or more hydrogen atoms from the carbon atoms participating in the C--C bond, and physiologically acceptable salts of all of the foregoing.